Red Lentil Curry Soup Recipe

Name: Red Lentil Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (7 ounces) red lentils (called masoor dal in Indian shops), well washed and drained; 4 cups chicken stock or water (you will need a little more later for thinning out); 1/4 teaspoon ground turmeric; 1 medium carrot, peeled and chopped; A handful of washed cilantro (just rip some off the top of the bunch); 2 tablespoons olive or canola oil; 6 tablespoons chopped onions; 1 teaspoon finely grated peeled fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon curry powder; 1/8 teaspoon cayenne pepper; 1 1/2 cups (about 7 ounces) chopped fresh tomatoes; Salt; 3/4 cup chicken stock or water

Servings: persons

1 cup (7 ounces) red lentils (called masoor dal in Indian shops), well washed and drained
4 cups chicken stock or water (you will need a little more later for thinning out)
1/4 teaspoon ground turmeric
1 medium carrot, peeled and chopped
A handful of washed cilantro (just rip some off the top of the bunch)
2 tablespoons olive or canola oil
6 tablespoons chopped onions
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 1/2 cups (about 7 ounces) chopped fresh tomatoes
Salt
3/4 cup chicken stock or water

1
Put the lentils and stock in a pan and bring to a boil.
2
Skim off the white froth and add the turmeric, carrots, and cilantro.
3
Stir, cover partially, and turn heat to low.
4
Cook for 45 minutes.
5
While lentils are cooking, pour the oil into a frying pan and set on medium heat.
6
When hot, put in the onions.
7
Stir and fry until the pieces turn brown at the edges.
8
Take pan off the heat and add the ginger, cumin, coriander, curry powder, and cayenne.
9
Return the pan to the heat and stir for a minute.
10
Add the tomatoes and 1/2 cup water.
11
Cook, stirring now and then on medium heat, until the tomatoes are soft.
12
Turn off heat.
13
When the lentils have cooked for 45 minutes, empty the contents of the frying pan into the lentil pan, stir, cover, and cook on low heat for 10 minutes, adding salt to taste.
14
Blend the soup, adding another 3/4 cup stock or water to swish out the remains sticking to the blender.
15
Reheat the soup, stirring as you do so.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup (7 ounces) red lentils (called masoor dal in Indian shops), well washed and drained, 4 cups chicken stock or water (you will need a little more later for thinning out), 1/4 teaspoon ground turmeric, 1 medium carrot, peeled and chopped, and more.

Yes, Red Lentil Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions